Kahlua Kreme Torte

• 1 yellow cake mix (18 oz.)
• 3 Tbsp. Kahlua, divided
• 2 Tbsp. water
• 1 c. semi-sweet chocolate bits
• 2 c. heavy cream, chilled
• 3 c. milk, chilled
• 2 (3 oz.) pkg. instant pudding
• 2/3 c. raspberry preserves, divided
• fresh raspberries or chocolate curls

1. Bake cake according to directions, adding 1 tablespoon Kahlua to batter.
2. Bake in 2 (9-inch) pans and cool.
3. Split layers into 4.
4. Melt chocolate bits over water.
5. In large bowl, combine cream, milk and 2 tablespoons Kahlua.
6. Slowly add instant pudding until thickened.
7. Lay cake, cut side up.
8. Spread 1/2 raspberry preserves.
9. Cover 1/4 pudding.
10. Next, add 2nd layer of cake and 1/2 chocolate.
11. Next, 1/4 pudding mix.
12. Repeat layers, ending with chocolate layer on top.
13. Decorate with fresh raspberries and chocolate curls.

yellow cake, kahlua, water, semisweet chocolate bits, heavy cream, milk, instant pudding, raspberry preserves, fresh raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316147 (may not work)